AUTHENTIC ITALIAN MEATBALLS WITH TOMATO SAUCE
Just about anywhere you go in Italy, you'll find Meatballs ('polpette')! And just about anywhere you go, you'll find a different recipe for them. However, despite local variations, meatballs across the country of Italy mostly share a few key ingredients in common. We are partial to our Italian Grandma recipe, served in a quick tomato sauce.
Provided by PIATTO RECIPES
Categories Appetizer Side Dish
Number Of Ingredients 18
Steps:
- Boil, peel and mash the yellow potatoes. Mix in 1 Tbs of olive oil and set aside.
- In a medium bowl, mix together: pork, beef, grated Parmigiano Reggiano, parsley, salt, black pepper, minced garlic and nutmeg.
- Beat one whole egg and add to the mix.
- Add the mashed potatoes. Mix all ingredients thoroughly with a spoon or your hands.
- Cover and refrigerate at least 2 hours. Even better? Let them rest for 8-24 hours to allow the flavors to develop.
- Add several tablespoons of olive oil, the garlic, and tomato pulp or purée to a medium pot.
- Bring the sauce to a boil then reduce heat. Add salt, red chili pepper and fresh basil to taste.
- Simmer covered for 30 minutes. Remove the cloves of garlic from the sauce after the simmer.
- Form meatballs into 20-22 round balls. Coat each ball with fine breadcrumbs.
- Add a high-heat oil (like peanut) to a skillet (about 2 inches or 5 cm high). Heat oil to around 355° F - 375° F (180° C - 190° C).
- Fry the meatballs in batches. When the bottom of the meatballs brown, flip and continue frying until golden brown.
- When you think the batch is done, remove one meatball and cut open to inspect. Meat should NOT be pink inside. When meatballs are finished frying, transfer to a surface covered with paper towels.
- Bring tomato sauce to simmer. Add meatballs to the sauce. Simmer meatballs in sauce for 30 minutes and serve!
Nutrition Facts : Calories 675 kcal, Carbohydrate 68 g, Protein 28 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1199 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
MEATBALLS IN TOMATO-WINE SAUCE
Make and share this Meatballs in Tomato-Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
- Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
- Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
- Transfer mixture to the slow cooker.
- Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
- Cover and cook on HIGH while you prepare the meatballs.
- To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
- Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
- Gently but thoroughly blend the ingredients, using your hands or a large fork.
- Be careful not to compact the meat, which will make your meatballs tough.
- Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
- Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
- Using a slotted spoon, transfer meatballs to the slowcooker.
- Pour off any fat from the skillet, return to the stove and add the wine.
- Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
- Pour over the meatballs.
- If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
- Cover and cook on LOW for 5-6 hours.
- Remove the bay leaf and serve meatballs and sauce over pasta.
REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)
Here's the deal....if you want REAL authentic Italian tomato sauce, you've come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that's not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It's simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs.
Provided by iN TRAiNiNG
Categories Sauces
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
- Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
- After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
- After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
- After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
- Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
- After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
- After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
- Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
Nutrition Facts : Calories 123, Fat 7.5, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.5, Fiber 3.9, Sugar 8.2, Protein 3.3
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
AUTHENTIC ITALIAN TOMATO SAUCE
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Provided by InMemoryofBrats
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, sauté onion and garlic in olive oil.
- Empty plum tomatoes into large bowl and squash with your hands.
- Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4
AUTHENTIC ITALIAN MEATBALLS
Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
Provided by InMemoryofBrats
Categories Meat
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl by hand.
- Use your bare hands for best results.
- Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
- Drop raw meatballs into large (I use a stock pot) pot of sauce.
- (I have an incredible sauce recipe {#92096} I use for my meatballs).
- Simmer for about 3 hours.
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